Anyone who knows me well knows that I absolutely adore fish tacos. The first time I heard that there was such a thing, I couldn't imagine that they would be tasty! Fish in a taco? Just sounded weird. But that first taste of fish tacos made me a convert! That taco was a white fish (and probably fried!), but living in the Pacific Northwest prompts me to offer Spiced Wild Salmon Tacos.
This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.
Is WILD salmon imperative?
My answer is a resounding "Yes". Why? Wild salmon eats what it was created to eat which means it has more nutrition than farmed salmon and is naturally a deep color because of its diet. Farmed salmon is fed grains, given antibiotics, and injected with color. You can decide which you'd prefer! To help you learn more about sustainable seafood, visit SeafoodWatch.org. Also, download the app on your phone so that you can make more informed choices when shopping.
Just look at the color of that salmon! That's what fresh, wild salmon looks like! The spices compliment the salmon beautifully and are a homemade blend of cayenne, chili powder, cumin, garlic powder, and smoked paprika.
How should I cook the salmon?
I have baked it, grilled it, and pan seared it ... all with lovely results. I usually decide how to cook it based on the weather and amount of effort I want to expend! My favorite is grilled on an alder plank! Alder planks are so very Northwest, but cedar planks are good, too.
To serve Spiced Wild Salmon Tacos, put some salmon on a warmed corn tortilla (homemade, if possible!), top with pico de gallo, tartar sauce, and shredded cabbage.
A serving option
I also love using Spiced Wild Salmon to make taco bowls with rice as the base and everything else on top. You can add beans if you like, but I prefer leaving them off. It's beautiful and delicious!
Other recipes you might like:
Recipe
Spiced Wild Salmon Tacos
Ingredients
- 1 pound wild salmon fillet
- olive oil
- ⅛ teaspoon cayenne
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- Alder plank or cedar plank if grilling soaked for a minimum of 30 minutes
For serving
- tortilla shells
- pico de gallo
- tartar sauce
- lime wedges
- rice if making rice bowls
Instructions
- If baking, preheat oven to 400°F. If grilling, preheat grill or build fire.
- Brush salmon with olive oil.
- Mix all the spices together and coat the salmon with them.
- If grilling, place the salmon on an alder or cedar plank and grill over medium high heat 15-20 minutes, depending on the thickness. Watch it carefully because the wood can catch fire even if it has been soaked.If baking, place the salmon on a parchment-lined baking sheet. Bake for 15-20 minutes, depending on the thickness.If pan searing, preheat a skillet over medium-high heat, then place the salmon flesh side down to sear it, then flip it carefully to crisp the skin. Cook it till it flakes gently and is still translucent inside.
- Serve tacos on corn tortillas, topped with pico de gallo, tartar sauce, and shredded cabbage.
- Serving option: Make a taco bowl with rice as the base, and all the condiments added on top.
Reena Bansal
My boys fish for our salmon here in the Pacific Northwest every summer. This recipe is handy for my packed freezer full of wild salmon.